In Texas, we all love our tex-mex. This is my favorite tex-mex dish (besides queso and guacamole, of course)!
2 chicken breasts, thinly sliced against the grain
1 large onion, thinly sliced
1 bell pepper, thinly sliced
juice of 2 limes
1/3 cup low sodium soy sauce
1/3 cup chicken broth
fresh cracked pepper
1 tsp goya seasoning
1/2 tsp ancho pepper powder
Mix together all marinade ingredients. Add 1/3 to bowl or zip lock bag with chicken. Add the remaining marinade to bag with veggies. Heat oil (~1 tbsp) in dutch oven over medium high heat. Add chicken. Cook 3-4 minutes until you can turn without having to pull and chicken develops a crust (do not turn or move earlier). Flip and cook 3 minutes on other side. Remove and set aside. Add veggies and remaining marinade, using liquid and wooden spoon to deglaze pan/chicken drippings. Cook 20-25 minutes stirring often until onions begin to carmelize and liquid has reduced. Add chicken back to the pan and allow to come together (cooking 3-5) additional minutes.
Serve with tortillas, cheese, pico de gallo, and guacamole.